Chả Nem Khoai Môn Thịt Lợn (Taro Root and Pork Imperial Rolls)

From Ching Li

2013 Nov/Dec


  • 1 medium taro root (available at Asian markets)
  • 1/2 lb. shrimp
  • 1/2 bunch green onion
  • 1 lb. ground pork
  • 1/4 c. water
  • 1 egg
  • 2 t. each salt and pepper
  • 1 pkg. rice paper wrappers
  • dark soy sauce


Peel the taro root and cut into thin matchsticks. Set aside in a bowl. Peel and finely chop the shrimp. Finely chop the green onion.

In a bowl, mix the ground pork and water. Add the shrimp, taro root, green onion, egg, salt and pepper and mix well.

Add the soy sauce to a bowl of cold water. Soften 1 rice paper wrapper by immersing in the water/soy sauce mixture, about 10 to 20 seconds. Carefully remove it and place it flat on a large plate or cutting board. Place about 4-5 T. of the filling on the lower half of the wrapper. Make sure you get a sampling of all the ingredients. Roll the rice paper as you would a taco, tucking in the sides, it should stick to itself easily. Place on a plate with the open side down. Repeat until all the filling is used.

Fry the rolls, turning occasionally, until the colour turns golden brown.

Serve with vermicelli, lettuce, mixed herbs and dipping sauce.

Serves 10.